Award winning fruit cake

Last week saw some frantic activity in the Hamlet. And more particularly my kitchen.

It was the week of the Village Show. And I was having one of my Kirstie Allsop moments.

Tales of my trials and tribulations may follow (the scones that were so bad that the judges wouldn’t even taste).

My fruit cake, however, was a triumph. I borrowed the recipe shamelessly from Delia. I really wanted something relatively quick and light. And this one ticks those boxes as it uses crushed pineapple to give it moistness.

I adapted the recipe slightly to make it a bit extra special by swapping some of the dried fruit for Kirsch soaked morello cherries. I wanted something a bit more classy than the usual glacés. (I am sure there are gourmet glacés in the world, but they haven’t made it to our bit of the Back Woods yet).

The result? Well, let’s just say I can now call myself an award winning baker. (There’s no promotion like self-promotion, right?)

How exciting to enter a baking competition and to win too, huge congratulations to you. The pineapple sounds like a great idea and I like how you’ve chosen Kirsch soaked morello cherries. Looks utterly delicious. #TastyTuesdays

Thanks Julie. Good luck with the BIBs, I need to down to some erious perusing….feeling ever so slightly frustrated that multiples of some of my favourite blogs are in the same category and others I haven’t a clue over (guess that’s life!). Love your photos and the way you really test your recipes out!